This elegant dessert has a beautiful deeply flavored garnet colored sauce. It is an ideal ending to a heavy meal.
Pomegranate Poached Pears
4 Bosc pears
1 1/2 cups unsweetened pomegranate juice
1 cup port
3/4 cup sugar
1/4 cup sliced almonds for garnish
- Peel the pears and slice off the bottom 1/4-inch to make a flat surface. Work from the bottom of the pear and, use a melon-baller to scoop out the core. Leave the stem attached.
- Combine the pomegranate juice, port and sugar in a saucepan just large enough to hold the pears on their sides in a single layer. Bring the liquid to a boil just long enough to dissolve the sugar; add the pears, allowing them to lie on their sides. Add enough water to completely submerge the pears when they are lying on their sides (about 1 cup). Place a pot lid smaller than the pot you are using over the pears to keep them submerged in the liquid. Bring to a boil; immediately reduce the heat and simmer 30 minutes, or until the pears are lightly colored and tender when pricked with a fork. Leave the pears in the liquid (refrigerate when cooled) over night.
- Remove the pears, which will now be more deeply colored. Boil down the liquid until reduced to approximately 1 cup; about 15 minutes.
- Serve the pears with the sauce poured over and puddled beneath them; garnish with almonds if desired.
Makes 4 servings
340 calories, 1 g protein, 82 g carbohydrates, 6 g fiber, 0 g fat, 0 g sat fat, 15 mg sodium